- 1 tablespoon olive oil
- 500 g black cherry tomatoes, rinsed but whole
- 3 garlic cloves, minced
- 1 shallot, chopped
- 1 handful oregano, fresh
- 3 sprigs thyme, fresh
- chili flakes, to taste
- salt, to taste
- pepper, to taste
- 1/4 cup fresh grated parmesan cheese
- Heat the oil over medium heat in a medium saucepan.
- Add the tomatoes and heat until they burst.
- Stir in all ingredients up to the cheese and let simmer, covered for 20-30 minutes.
- Add the parmesan cheese and remove from heat. Let the cheese melt before serving.
- Serving suggestion is to serve with chicken on angel hair pasta, with basil leaves.
- 4 cups rye flour
- 3 cups all-purpose flour
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 cups 100% all-bran cereal
- 2 tablespoons caraway seeds, crushed
- 2 teaspoons instant coffee powder
- 2 teaspoons onion powder
- 1/2 teaspoon fennel seed, crushed
- 2 (1/4 ounce) package active dry yeast
- 2 1/2 cups water
- 1/4 cup vinegar
- 1/4 cup dark molasses
- 1 ounce unsweetened chocolate
- 1/4 cup butter or 1/4 cup margarine
- 1 teaspoon cornstarch
- 1/2 cup cold water
- Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
- In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
- Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
- Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 minutes.
- Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
- Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350°F for 40-45 minutes, or until done.
- Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
- As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove loaves from pans and cool on wire racks.
- **I have made this recipe both"as is" and also omitting the fennel seeds and onion powder. Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.
- 1 large heirloom tomato
- 2 pieces mozzarella cheese, round, cut 1/8 to 1/4 inch thick
- 4 basil leaves
- 2 tablespoons balsamic vinegar, drizzled to taste
- 2 tablespoons extra virgin olive oil, drizzled to taste
- salt, to taste
- Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
- Place 1 piece of mozzarella on top of each tomato half.
- Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
- Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
- Serve with salt to taste (we let guests add their own).
- 1 (8 ounce) packages plain linguine or 1 (8 ounce) packages green linguine, cooked
- 1 (6 ounce) cans tuna, drained
- 1 (6 1/2 ounce) jars marinated artichokes, chopped, but with marinade reserved
- 1/2 cup bottled roasted red pepper, chopped
- 3 tablespoons chopped black olives
- 1 tablespoon minced red onion (optional)
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon pepper
- 1/4 cup virgin olive oil
- 1/2 cup grated parmesan cheese or 1/2 cup parmesan-romano cheese mix, mixture
- Keeping linquine warm, combine ingredients from tuna through olive oil (including liquid from artichokes) in a saucepan and heat, stirring together, until warmed through. (You can also microwave in a vented microwave-proof container, stirring once part way through; in my microwave, this takes about 3 minutes).
- Toss tuna combination with linquine.
- Divide between 4 dinner plates and sprinkle each serving with 2 Tbs Parmesan cheese.
- 10 fresh asparagus spears ( or 3 oz. frozen spears)
- 1 tablespoon coarse grain mustard ( or Dijon)
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 garlic clove, crushed
- 1/4 cup honey
- 1/4 teaspoon pepper
- 1/2 teaspoon kosher salt ( or 1/4 teaspoon fine salt)
- 13 ounces button mushrooms, quartered
- 1 small red onion, sliced thin
- 5 ounces fresh spinach ( can use romaine)
- 1 red pepper, cut in strips
- Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
- Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
- Remove mushrooms from sauce with slotted spoon and set aside.
- Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
- To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.
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